Description
This ultimate chocolate zucchini cake is rich, moist, and deeply chocolatey—so indulgent you’d never guess it’s packed with veggies. Grated zucchini melts into the batter, adding incredible moisture and texture without any noticeable taste. Topped with a smooth chocolate glaze or your favorite frosting, it’s the perfect dessert for birthdays, gatherings, or when you’re craving a bit of pure chocolate bliss.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini (lightly packed, no need to peel)
- 1/2 cup sour cream or Greek yogurt
- 3/4 cup semi-sweet chocolate chips
Chocolate Glaze (Optional)
- 1/2 cup chocolate chips
- 2 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round pans to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and optional instant espresso powder. This ensures even distribution of the leavening agents and cocoa.
- Combine Wet Ingredients: In another bowl, mix the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth. Then beat in the eggs one at a time, followed by the vanilla extract for flavor.
- Add Zucchini and Sour Cream: Stir the finely grated zucchini and sour cream (or Greek yogurt) into the wet mixture. The zucchini adds moisture and the sour cream lends tenderness to the cake.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Overmixing can toughen the cake.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to add bursts of melted chocolate throughout the cake.
- Bake the Cake: Pour the batter into the prepared baking pan(s) and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing or serving.
- Prepare the Chocolate Glaze (Optional): In a microwave-safe bowl, combine the chocolate chips and heavy cream or milk. Melt in 20-second intervals, stirring in between, until smooth and glossy.
- Glaze and Serve: Drizzle the chocolate glaze evenly over the cooled cake. Let it set briefly before slicing and serving for a rich chocolate finish.
Notes
- This cake tastes even better the next day once the flavors meld. Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- You can bake the cake in a bundt pan or as cupcakes—just adjust baking times accordingly: Bundt pans may require a longer bake, cupcakes less.
- Do not peel the zucchini as the skin adds color, nutrients, and moisture to the cake.
- Espresso powder is optional but enhances the depth of the chocolate flavor without making the cake taste like coffee.
- For a dairy-free glaze, substitute heavy cream with coconut cream or plant-based milk.
